Fish Taco Recipe
It is a known fact that if you are going to make fish tacos, then you will need the perfect crispy batter and marinade recipe to go along with it.
Equipment
- 2 Shallow bowls
- Large skillet or deep fryer
- Kitchen towel
- Paper towel
Ingredients
- 1 lb (450g) white fish fillets (tilapia, cod, or mahi-mahi)
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 1 cup buttermilk
- Vegetable oil for frying
- 8 small flour tortillas
- 1 cup shredded cabbage
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- Lime wedges for serving
Instructions
- Begin by preparing the fish fillets. Pat them dry with paper towels to remove excess moisture. Cut the fillets into small, manageable pieces, about 2-3 inches long.
- In a shallow bowl, combine the flour, paprika, garlic powder, cayenne pepper, salt, and pepper. Mix well to ensure the spices are evenly distributed.
- Pour the buttermilk into another shallow bowl. Dip each fish piece into the buttermilk, allowing any excess to drip off.
- Transfer the fish into the seasoned flour mixture, ensuring each piece is evenly coated. Gently press the flour onto the fish to create a crispy crust. Set aside on a plate.
- In a large skillet or deep fryer, heat vegetable oil to approximately 350°F (175°C). Carefully place a few pieces of the coated fish into the hot oil, being cautious not to overcrowd the pan.
- Fry for about 3-4 minutes on each side until the fish is golden brown and cooked through. Repeat this process until all the fish is cooked, transferring the cooked pieces to a paper towel-lined plate to drain any excess oil.
- While the fish is frying, warm the flour tortillas in a dry skillet over medium heat until pliable and lightly toasted. Keep them wrapped in a clean kitchen towel to retain their warmth.
- To assemble the tacos, spread a dollop of mayonnaise on each tortilla. Top it with a portion of the crispy fish, shredded cabbage, diced tomatoes, and a sprinkle of fresh cilantro. Drizzle with lime juice for a tangy twist.
- Serve the fish tacos immediately, accompanied by lime wedges on the side for an added burst of citrus flavor.